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In a medium sized saucepan with a lid, combine cooked rice, milk, white & brown sugar and butter.
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Cook at a low simmer for 20-25 minutes until most of the liquid is absorbed.
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Remove from heat and stir in the vanilla and 1 tsp of cinnamon mix well, but gently
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Pour into a serving dish that can go in the fridge and sprinkle the second teaspoon of cinnamon on top as a garnish.